Serves: 12
Total Calories: 182
Combine mix and pudding. Add oil and water, mix well add eggs 1 at a time and mix well after each addition. Add flavoring. Set time and beat 6 to 8 minutes at high speed. Grease bundt pan with Crisco and sprinkle with 1/2 cup of nuts. Layer the batter in thirds alternate with the sugar and cinnamon mix. Put mixture between layers, starting and ending with batter. Bake in oven 40 to 45 minutes at 350 degrees. Test with straw. Remove from oven and place on cooling rack for exactly 8 minutes. Turn out onto torte plate. Glaze: 1 cup powdered sugar, 3 tablespoon milk, 1/2 teaspoon butter extract, 1/3 teaspoon vanilla.
This Breakfast Bundt Cake recipe is from the Quick & Easy Breakfast Recipes Cookbook. Download this Cookbook today.
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